{"id":8866,"date":"2025-02-25T17:33:53","date_gmt":"2025-02-25T16:33:53","guid":{"rendered":"https:\/\/executivespahotel.com\/?p=8866"},"modified":"2025-02-25T17:54:16","modified_gmt":"2025-02-25T16:54:16","slug":"erbazzone-reggiano-a-taste-of-tradition","status":"publish","type":"post","link":"https:\/\/executivespahotel.com\/en\/erbazzone-reggiano-a-taste-of-tradition\/","title":{"rendered":"Erbazzone reggiano: a taste of tradition"},"content":{"rendered":"\t\t
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Erbazzone reggiano: a taste of tradition<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Erbazzone reggiano<\/strong> is one of the most authentic specialities of Reggio Emilia<\/strong>‘s traditional cuisine, a rustic savoury pie that recounts the peasant roots of this land. Also known as \u2018scarpazzone\u2019<\/strong> in some areas, erbazzone is a simple recipe, made with poor but richly flavoured ingredients, that continues to be loved and prepared in Emilian kitchens.
Let’s discover the history, main ingredients and recipe of this symbol of Reggio Emilia tradition.<\/p>

The origins of erbazzone<\/h3>

The origins of erbazzone are closely linked to the peasant cuisine of Reggio Emilia, where vegetables and seasonal herbs available in the garden were used. The name \u2018erbazzone\u2019 derives precisely from the predominant presence of herbs<\/strong>, originally chard<\/strong>, which were picked fresh to prepare the filling.
In the past, erbazzone was prepared as a single dish, suitable for feeding entire families with a few cheap but nutritious ingredients. Today it has become one of Emilia’s most popular specialities, eaten both as an appetiser and as a quick snack, thanks to its versatility and unmistakable flavour.<\/p>

The traditional ingredients of erbazzone<\/h3>

erbazzone is characterised by a savoury pastry<\/strong> base and a savoury filling, made with vegetables<\/strong> and other simple but tasty ingredients. The main ingredients of the traditional recipe are:
For the dough:<\/strong>
\u2022 00 flour
\u2022 Lard (alternatively, extra virgin olive oil for a lighter version)
\u2022 Water
\u2022 Salt
For the filling:<\/strong>
\u2022 Swiss chard (or spinach as a variant)
\u2022 Garlic and onion
\u2022 Bacon or lard (for a tastier touch)
\u2022 Grated Parmesan cheese
\u2022 Nutmeg
A special feature of the version called \u2018scarpazzone<\/strong>\u2019 is the use of the stalks of the chard<\/strong> (hence the name \u2018scarpa\u2019), to avoid any waste, in true peasant style.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The traditional recipe for erbazzone<\/h3>

Ingredients:<\/strong>
For the dough:<\/strong>
\u2022 300 g 00 flour
\u2022 70 g lard (or 50 ml olive oil)
\u2022 100 ml water
\u2022 A pinch of salt

For the filling:<\/strong>
\u2022 1 kg chard (or spinach)
\u2022 1 garlic clove
\u2022 1 onion
\u2022 100 g bacon (optional)
\u2022 100 g grated Parmesan cheese
\u2022 2 tbsp olive oil
\u2022 Salt, pepper and nutmeg to taste

Preparation:
<\/strong>
1. Prepare the pasta:<\/strong>
In a bowl, mix the flour with the salt. Add the lard (or oil) and water, kneading until you have a smooth, homogeneous dough. Wrap it in plastic wrap and let it rest for at least 30 minutes.<\/p>

2. Prepare the filling:<\/strong>
Wash and boil the Swiss chard in boiling water for a few minutes. Drain them well, squeeze them out and chop them finely. In a frying pan, heat the oil with the garlic and chopped onion, add the diced bacon (if using) and allow to brown. Add the chard, season with salt, pepper and nutmeg, and cook for about 5 minutes. Let cool and add the Parmesan cheese.<\/p>

3. Assemble the erbazzone:<\/strong>
Divide the dough into two parts, one slightly larger than the other. Roll out the larger portion and use it to line a greased or lined baking tray. Pour in the filling and level it well. Roll out the second portion of dough and use it to cover the filling, sealing the edges well.<\/p>

4. Bake:<\/strong>
Prick the surface with a fork, brush with a little olive oil and bake in a preheated oven at 180\u00b0C for about 30-40 minutes, until the surface is golden and crispy.<\/p>

How to enjoy erbazzone<\/h3>

erbazzone is an extremely versatile dish: it can be served hot, warm or cold, making it perfect for any occasion. Here are some ideas for enjoying it:
\u2022 Appetiser or aperitif:<\/strong> cut into squares and accompanied by a glass of Lambrusco Grasparossa.
\u2022 Snack or snack:<\/strong> ideal to take along for a quick lunch or picnic.
\u2022 Light main course:<\/strong> served with a side of fresh vegetables or a mixed salad.<\/p>

Erbazzone as a symbol of Emilian tradition<\/h3>

The erbazzone reggiano is not only a delight for the palate, but also a symbol of Emilia’s rural culture and tradition<\/strong>. Every family has its own variant, with secrets handed down from generation to generation, which add personality to this simple yet incredibly tasty recipe.
From its home preparation to the more refined versions in Emilia restaurants, erbazzone continues to tell a story of authentic flavours, love of the land and creativity in the kitchen.<\/p>

Conclusion: the authentic taste of Reggio Emilia cuisine<\/h3>

Erbazzone reggiano<\/strong> is proof that with a few simple ingredients you can create extraordinary dishes. Its unique flavour and versatility make it a must in Emilian cuisine, perfect for any occasion.
Whether you try it in a typical Reggio Emilia kiosk or prepare it at home following the traditional recipe, erbazzone will win you over with its unmistakable flavour and its history linked to the most authentic roots of Food Valley<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDISCOVER WHAT TO EXPERIENCE IN EMILIA ROMAGNA<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Discover erbazzone reggiano, the traditional savoury pie from Reggio Emilia. Ingredients, recipe and trivia on a symbol of Reggio Emilia cuisine.<\/p>\n","protected":false},"author":10,"featured_media":8873,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_acf_changed":false,"_crsspst_to_executivespaegymcom":false,"_crsspst_to_exerestaurantcom":false,"_crsspst_to_ariacocktailbarcom":false,"_crsspst_to_altoristorantecom":false,"inline_featured_image":false,"footnotes":""},"categories":[22,9],"tags":[],"class_list":["post-8866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cosa-vedere-in-emilia-romagna","category-what-to-see-in-emilia-romagna"],"acf":[],"yoast_head":"\nErbazzone reggiano: a taste of tradition<\/title>\n<meta name=\"description\" content=\"Discover erbazzone reggiano, the traditional savoury pie from Reggio Emilia. 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